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Low-Fat Creamy Vinaigrette


Course : Salad Dressings
Serves: 12
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Ingredients:


2 cloves garlic, minced

1/2 cup olive oil

2 tablespoons fresh lemon or Lime juice

1/2 teaspoon dijon mustard

1/4 teaspoon freshly ground black pepper

7 ounces artichoke hearts, drained
 

Preparation / Directions:


1. In a blender or the workbowl, process all ingredients until silky smooth.

2. Chill and serve over salad greens.

Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad.

 

Nutritional Information:

Calories per tbsp. 16 Fat 0.7 g Carbs 1.4 g Sodium 6.6 mg Fiber 0 g.

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